Sous Chef

Responsibilities

• Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.
• Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.
• Supervises / prepares hot food products in accordance with customers’ demand for food presentations, suggestions and developments etc.
• Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.
• Supervises / participates in the daily production. Takes responsibility for own shift.
• Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.
• Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.
• Ensures all food production is within the deadlines / time-limits as per operational policy.
• Keeps Head Chef / Duty Manager informed of any deviation of product or deadline.
• Ensures that daily C.P.S. checks are undertaken and documented.
• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.
• Ensures correct packing procedures are followed at all times.
• Formulates production list and daily flight order for all customers.
• Assists Head Chef in daily production planning for :
• Ordering from Kb / Kc / Kp.
• Ordering from HF-Pg Stores / SV Equipment Stores.
• Production list SAUDIA & Foreign Airlines
• Formulate daily productivity.
• Monitors telex and D.B.L. to be able to follow the changes in traffic.
• Ensures the productivity within the shift is as high as possible and keeps all documentation for record.
• Ensures smooth operation during shift changes.
• Conducts month-end stocktaking.

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